Tempeh Bacon (WFPBNO)

This is the best homemade bacon I've made. This makes a vegan bacon, lettuce and tomato sandwich a true joy. I am also going to make a BLT salad using these strips. But, I will cut them into smaller bite-sized pieces for a salad. You really should give these a try and remember tempeh is a fermented food so it's gut healthy!!!

• 1 8-ounce package original tempeh, I use LightLife
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons pure maple syrup
• 1 teaspoon sriracha
• 2 teaspoons liquid smoke
• 2 teaspoons black pepper

Remove tempeh from packaging and cut in half. Place a small saucepan of water on to boil. Once boiling add tempeh and boil for 20 minutes.

Make the marinade while the tempeh is boiling. Set this aside for now.

Once tempeh has boiled, drain the water and set the tempeh aside to cool. To a container with a tight lid cover the bottom of your container. Cut the cooled tempeh into thin strips like bacon. Add these to the marinade and pour a little marinade over each layer. Cover and refrigerate overnight for the best flavor. Every time you go to the frig flip the container over so all of the tempeh gets a good amount of time in that marinade.

Line a large baking sheet with parchment paper. Preheat the oven to 400F. 

Place the tempeh on the baking sheet with a little space between each piece. Save that container of marinade.

Bake for 15-20 minutes. Be sure to check it at the 15 minute mark since all ovens are different. The last few minutes keep an eye on this so it doesn't burn. Now add the tempeh back to the container with the leftover marinade. Reheat in the toaster oven for a few minutes or microwave briefly. 

This is so damned good. I can't wait to have a BLT using this. You can taste the marinade before you add the tempeh to see if you want a little more heat, or smoky flavor.

Stuffed Zucchini

These turned out so good and will definitely be made again. Just serve with a side salad and dinner is ready. This mixture could also be used to stuff acorn or yellow squash, bell peppers and maybe cabbage leaves. I didn't have my homemade cheese sauce and used Daiya cheese shreds. This is what kept this dish from being "whole food plant based no oil". So, don't be like me; plan ahead and have some cheese sauce ready to top these. Scooping out the inside of the zucchini is super easy if you have a melon baller utensil.
Let's make these stuffed zucchini!

• 2 medium zucchini
• 1 smallish sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 1 small bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 1 heaping tablespoon tomato paste
• 1 tablespoon hot sauce, I used Franks
• 4-6 tablespoons unsweet plant-based milk, I used almond
• 1 tablespoon garlic rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• a few grinds of black pepper
• 1/2 cup canned brown lentils (optional)*

Cut zucchini in half lengthwise. Scoop out the flesh leaving a little less than 1/2 an inch border. Chop up the scooped out parts.

In a large non-stick skillet heat a little water and add onion. Sauté about 4-5 minutes.

Add garlic, bell pepper, zucchini flesh, all the spices, soy sauce, vinegar, tomato paste, hot sauce and milk. Cover and cook about 10 minutes, stirring occasionally.

Preheat oven to 400F. Add the chickpeas and lentils to the skillet and cook for a few more minutes. You can leave the lid off so it thickens up. Taste and adjust spices if needed.

Line a baking sheet with parchment paper. Stuff each zucchini half with the chickpea mixture.

Add your cheese to the top.

Bake for 20-25 minutes. 

You can garnish with fresh herbs if you have them. Serve with a side salad for a delicious dinner.

* I had a 1/2 cup of lentils in the frig and added them to this so that they wouldn't go to waste. If you have a little bit of something that would fit this flavor profile fill free to add it. This is a great way to use up bits of veggies so they aren't wasted.

Enjoy!!!!!

General Tso's Tofu (WFPBNO)

I encourage you to make this sometime this week. It's so delicious!!! I found a recipe I based this on but it had oil and sesame oil in it and you know I don't use oil. So, here is my modified version getting rid of the things we don't consume. Be sure to cook have some rice or noodles cooking to serve it over. This can be ready in about 40 minutes and should serve 4. The fresh vegetables make a huge difference since they maintain some of their crunch and the colors are amazing. Go get the ingredients and make this!

For the Tofu:

• 1 14-ounce extra firm (or firm) tofu, press and cut into bite-sized cubes
• 1 tablespoon low-sodium soy sauce
• a few grinds multi-color peppercorns
• 1/4 teaspoon red pepper flakes
• 2 tablespoon cornstarch

Add the soy sauce to a bowl.

Add the mixed peppercorn grinds, red pepper flakes and the cornstarch.

Gently toss the tofu to coat each piece. Be careful so you don't tear it up.

Place the tofu on a parchment lined baking sheet and bake at 400F for 20 minutes.

For the Sauce:

• 1-inch piece of ginger, minced
• 1 heaping tablespoon minced garlic, I buy pre-minced
• 1/2 cup red bell pepper, cut into bite-sized squares
• 1/4 cup green bell pepper, cut into bite-sized squares
• 2 tablespoons green onion, use only white parts, save green part for garnish
• 1/4 cup low-sodium soy sauce
• 3 tablespoon coconut sugar
• 2 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sambal oelek
• 1/2 cup water mixed with 2 teaspoons cornstarch
• Garnish: green parts of green onion and sesame seeds

To a medium sized skillet add a couple tablespoons water and add the ginger and garlic. Cook for 10-15 seconds.

Add the bell peppers and other veggies. Toss well.

Add all of the sauces and brown sugar, mix well.

bring to a boil for 2-3 minutes. Stir cornstarch into water and add it to the skillet.

Simmer for a minute or two. Then afdd the tofu and turn the heat off.

Fold the tofu and veggies into the thickened sauce.

Serve with rice and garnish with green onion tops and sesame seeds.

Enjoy!